Margarita Chicken
- Ready In:
- 6hrs 15mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts
- margarita mix
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon milk
- 1 teaspoon minced jalapeno
- 2 teaspoons minced onions
- 1⁄4 teaspoon hot sauce
- 1⁄8 teaspoon cumin
- 1⁄8 teaspoon chili powder
- 1 1⁄2 teaspoons white vinegar
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon dried parsley
- 1⁄2 cup diced red onion
- 1 1⁄2 cups diced tomatoes
- 1⁄4 cup minced fresh cilantro
- 2 tablespoons margarita mix
- 1 diced jalapeno
- shredded colby-monterey jack cheese
directions
- Marinate chicken and make sauce and pico de gallo ahead of time.
- Pound chicken breasts to tenderize.
- sprinkle with a little garlic powder, salt and pepper. Put in zip lock bag with 2 cups margarita mixer. Marinate 4-6 hours.
- Combine mayonnaise, sour cream, milk, minced jalapenos, onion, hot sauce, cumin, chili powder, vinegar,pepper and parsley.
- Refrigerate until ready to use.
- Combine remaining ingredients to make pico de gallo (except cheese).
- Refrigerate until ready to use.
- Grill chicken breasts on hot grill 5-7 minutes per side or until done (not dry!). Place chicken in baking dish. Top with sauce and shredded colby jack cheese.
- Broil to melt cheese.
- Serve with Pico de gallo.
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